---------- Recipe via Meal-Master (tm) v8.06
Title: Far Eastern-Style Fritters
Categories: Appetizers
Yield: 60 Fritters
6 Eggs, at room temperature,
-and slightly beaten
1 c Sifted flour
1 tb Reduced-sodium soy sauce
1 1/2 ts Baking powder
1/2 ts Worcestershire sauce
1/4 ts Salt or to taste
1 1/2 c Fresh or canned bean sprouts
- well drained
8 oz Peeled, deveined, cooked
-small shrimp, tails removed
-and coarsely chopped
6 oz Mushrooms, thinly sliced and
- lightly sauteed
1 1/4 oz Envelope dried onion soup mix
1/3 c Minced green onion
Hot cooking oil as needed
1/3 c Cucumber
Sprigs of fresh cilantro
In a large bowl, combine eggs, flour, soy sauce, baking powder,
Worcestershire sauce, and salt, beating until smooth. Stir in bean
sprouts, shrimp, mushrooms and onion soup mix. Add green onion and
cucumber, mixing well. Drop batter by teaspoonfuls into hot oil 375F
degrees in a deep fryer or large frying pan. Deep-fry or pan-fry 2 to 3
minutes or until fritters are brown and crisp on all sides, turning once.
Drain fritters well on absorbent paper. Serve hot with additional soy
sauce or a favorite dip and garnish each with a sprig of cilantro or
parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lite Refreshing Sunshine Soup
Categories: Soups
Yield: 6 Servings
3 Potatoes, peeled and diced
2 Carrots, peeled and diced
1/2 c Chopped peeled onion
1/2 c Chopped celery
Boiling water as needed
4 lb Ripe medium tomatoes, peeled
- and cored
3 c Fresh orange juice, divided
1/3 c Fresh lemon juice
1 tb Sugar
1/2 ts Salt or to taste
1/8 ts Freshly ground black pepper
- or to taste
1 md Seedless orange, thinly
- sliced for garnish
1 Lemon, thinly sliced, for
- garnish
In a medium saucepan, cook the first 4 ingredients in a small amount of
boiling water over moderate heat until tender but crisp. Place tomatoes in a
blender container; cover and blend at medium speed until tomatoes are
pureed. Strain to remove seeds. In a large saucepan combine partially
cooked vegetables, pureed tomatoes, 1 1/2 cups orange juice, lemon juice,
sugar, salt and pepper. Simmer, uncovered, over low heat 30 minutes or
until vegetables are tender but not mushy. Add remaining orange juice and
heat through. Garnish each serving with orange and lemon slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Herb-Breaded Salmon Fillets
Categories: Seafood, Main dish
Yield: 4 Servings
1 c Fresh bread crumbs
10 Fresh basil leaves
2 tb Minced green onions
2 tb Minced fresh parsley
1 tb Minced fresh thyme
1/4 c Corn or peanut oil, divided
2 lg Potatoes, peeled and cut
- into 1/2-inch cubes
1 1/2 lb Salmon fillets, skin removed
1 1/2 tb Grated lemon peel
Salt and freshly ground
- black pepper to taste
2 lg Eggs, beaten
In a shallow medium bowl, combine the first 5 ingredients, mixing well;
set aside. In a medium to large frypan, heat 2 tablespoons oil over
moderate heat. Add potatoes and saute, turning frequently, until potatoes
are golden brown and crispy, about 15 minutes; keep warm, loosely covered,
in a preheated very very slow oven (180 to 200F degrees). Evenly sprinkle
salmon fillets with lemon peel, salt and pepper, pressing lemon peel into
fillets. Dip fillets in beaten eggs and then into crumb mixture, coating
each fillet well. Press mixture to each fillet to adhere. In a large
frypan, heat remaining 2 tablespoons oil over moderate heat. Add breaded
fillets to fry pan and saute about 5 minutes. Turn fillets over and
continue sauteing about 5 minutes, or until salmon turns opaque in color
inside, flakes easily with a fork, and is crispy and golden in color
outside. Serve immediately with hot crisp potatoes and garnish with thin
slices of lemon wedges and sprigs or basil, thyme, and/or parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Asparagus Vinaigrette
Categories: Side dish, Vegetables
Yield: 6 Servings
2 lb Fresh asparagus
1/2 c Salad oil
1/2 c Cider vinegar
1/4 c Water
1 tb Sugar
Salt to taste
3 tb Sweet pickle relish
Fresh ground black pepper to
- taste
Clean and rinse fresh asparagus, removing and woody stems. In a medium
saucepan, cook fresh asparagus in boiling salted water to just cover for 5
to 8 minutes, or until fork tender. Do not overcook. Cool without
draining. In a small bowl, combine oil, vinegar, water, sugar, and salt,
stirring until sugar is dissolved. Add pickle relish, mixing well. Drain
asparagus thoroughly. Arrange a layer of asparagus spears in a flat dish.
Cover with vinegar-oil mixture as desired. Repeat process until all
asparagus spears are used. Serve asparagus in marinade or on salad greens.
Sprinkle with freshly ground pepper.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Flaming Cherries Jubilee
Categories: Desserts
Yield: 4 Servings
3/4 c Butter or margarine, at
- room temperature
1 c Sugar
6 tb Kirshwasser liqueur
1/2 c Fresh orange juice
1 1/2 lb Fresh sweet dark cherries,
-pitted
2 pt Vanilla ice cream, divided
In a frypan, melt butter over moderate heat. Blend in sugar and stir over
heat until sugar is caramelized and turns a light golden color. Add
Kirshwasser and ignite carefully. When flame is extinguished, add orange
juice, blending well. Add cherries, stirring gently until cherries are
heated through. Spoon ice cream into 3 sherbet dishes and ladle hot
cherry sauce over each, dividing evenly.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken And Shrimp Egg Rolls
Categories: Appetizers
Yield: 8 Egg rolls
1 Boneless chicken breast,
- skin removed, and finely
- chopped
4 oz Small shrimp, peeled,
- deveined, tails removed
- and finely chopped
1 cl Garlic, peeled and minced
1 c Finely chopped Chinese
- Cabbage
1/4 c Minced celery
1/4 c Minced, drained water
- chestnuts
2 tb Minced green onions
1 tb Cooking oil
1 Egg, beaten
2 tb Reduced-sodium soy sauce
1 ts Dry sherry
Hot pepper sauce to taste
8 Egg roll skins/wrappers
Cooking oil for deep frying
Prepare chicken, shrimp and vegetables for cooking. Heat 1 tablespoon oil
in a wok/frypan or large frypan. Add chicken, shrimp, and garlic; stir-fry
over moderate heat for 2 minutes. Add cabbage, celery, water chestnuts,
and green onions; stir-fry for an additional 2 to 3 minutes. In a large
bowl, combine egg, chicken-shrimp-vegetable mixture, soy sauce, sherry, and
hot pepper sauce, mixing well. Place an egg roll skin on a flat surface,
one point toward you. Spoon about 1/4 cup chicken-shrimp mixture
diagonally across and just below center of skin. Fold bottom point of skin
over filling; tuck point under filling. Fold side corners over, forming an
envelope shape. Moisten edges of egg roll skin and roll up toward
remaining corner; moisten point and press firmly to seal. Repeat process
with remaining egg roll skins and filling. Fill a deep fryer with oil to
minimum or maximum level indicated inside the fryer.Preheat oil to 365F
degrees. Deep-fry egg rolls, 2 to 3 at a time, for 3 to 4 minutes or until
egg rolls are crisp and golden brown. Drain well on absorbent paper. Repeat
process until all egg rolls are deep fried. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spicy Crab Soup
Categories: Soups
Yield: 4 Servings
8 oz Crabmeat
12 oz Fresh spinach
3 c Chicken broth
4 oz Small to medium mushrooms
- thinly sliced
2 tb Minced, peeled onion
2 tb Dry sherry
1 ts Grated, peeled ginger root
Salt and pepper to taste
Hot pepper sauce to taste
Minced green onions for
- garnish
Pick over crabmeat, removing any shell or cartilage; set aside. Clean
spinach,removing any grit or sand; rinse thoroughly and pat dry between
sheets of absorbent paper. Remove stems and tear leaves into small pieces;
set aside. In a medium saucepan, combine chicken broth, mushrooms, onion,
sherry, and ginger; bring to a simmer over moderate heat. Simmer for 5 to 6
minutes. Add crabmeat and spinach. Season with salt, pepper and hot pepper
sauce to taste. Return mixture to a simmer; continue to simmer for 5
minutes. Ladle soup into bowls and garnish each with a sprinkle of green
onion.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Trout Amandine
Categories: Seafood, Main dish
Yield: 6 Servings
3 c Thinly sliced blanches
- almonds
1/2 c Butter or margarine, melted
3 Eggs
1 1/2 c Half-and-half or milk
1/2 ts Salt or to taste
1/2 ts White pepper or to taste
8 Freshwater trout fillets,
- 8-oz each and skinned
Flour as needed
In a large frypan, saute almonds in butter over moderate heat until golden
brown; remove from pan, keep warm and set aside. In a shallow large bowl,
combine eggs and half-and-half; whisking well with a wire whisk. Dredge
trout in flour, coating each well. Dip fillets in batter, then into flour
again. In the previously used frypan, saute trout in remaining pan
drippings over moderate heat, about 3 minutes per side, or until fish is
opaque in color and flakes easily with a fork. Drain trout on absorbent
paper. Spoon sauce over each fillet, garnish as desired, and serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Southeast Asian Fried Corn
Categories: Side dish
Yield: 4 Servings
2 md Ears corn, husks and silks
- removed
Boiling water as needed
pn Sugar
6 Green onions, thinly sliced
1 Egg, beaten
1/2 c Chopped celery
2 tb Minced fresh cilantro
1 1/2 ts Corn starch
Salt and pepper to taste
1 1/2 tb Hot cooking oil
In a medium saucepan, cook corn in boiling water to cover whisk a pinch of
sugar had been added for 6 to 8 minutes or just until corn is tender.
Drain corn, cool, and cut kernels from cobs. In a medium bowl, combine
corn, green onions, egg, celery, cilantro, and cornstarch, mixing well.
Season with salt and pepper to taste. In a medium frypan, saute vegetable
mixture in oil over moderate heat for 4 to 5 minutes or until vegetables
are lightly browned. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Zabaglione
Categories: Beverages, Desserts
Yield: 6 Servings
1/2 c Sugar, divided
1 ts Unflavored gelatin
1/2 c Dry or sweet sherry
6 Eggs, separated
3 Egg whites at room temp.
1 tb Amaretto liqueur or brandy
1 ts Vanilla extract
1 c Heavy cream, chilled and
- whipped
1/8 ts Cream of tartar
pn Salt
Combine 5 tablespoons sugar and gelatin in a medium saucepan; stir in
sherry. Beat egg yolks until very light, fluffy and lemon colored. Add to
saucepan and cook over low to moderate heat until mixture is thickened,
stirring constantly. Cool. Stir in Amaretto and vanilla. Fold whipped cream
into egg yolk mixture. In a large bowl, combine 9 egg whites, cream of
tartar, and salt, beating until white are foamy. Add remaining sugar and
continue beating until egg whites form stiff, but not dry peaks; gently
fold into custard. Spoon into tall desert glasses. Chill thoroughly.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Smoked Salmon Ball
Categories: Appetizers
Yield: 10 Servings
2 16oz cans red sockeye salmon
8 oz Cream cheese, softened
1 cl Garlic, pressed
1/2 c Small-curd cottage cheese
1/4 c Minced onion
1/2 c Minced fresh green chile
1/2 ts Dried thyme
1/2 ts Ground coriander
1/4 ts Tabasco sauce
Few drops hickory liquid
- smoke
1 c Chopped fresh parsley
1 c Chopped pine nuts
Drain salmon. Mash salmon, complete with bones, in food processor. Combine
remaining ingredients except parsley and pine nuts. Stir together with salmon
until pureed. Form into a ball and chill for several hours. Roll in parsley and
nuts. Serve with crackers or chips.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sopa De Ajo Con Garbanzos
Categories: Soups
Yield: 6 Servings
1 1/2 c Dried garbanzos
3 ts Chopped garlic
1/2 ts Coarse salt
1/2 c Chopped fresh mint
1/4 c Finely chopped fresh parsley
1/4 c Olive oil
1 qt Chicken stock
Croutons and mint sprigs,
- for garnish
Wash dried garbanzos under running water, place in a bowl, cover with cold
water, and soak for at least 8 hours or overnight. Drain the garbanzos, place
in a heavy saucepan, cover with fresh water, and simmer for about 2 hours
or until tender. Add more water to simmering pot from time to time, if
necessary drain. Mash garlic, salt, and mint to a paste in a food
processor. Add the parsley and slowly add the olive oil, a little at a
time, until thoroughly absorbed. In a large saucepan, bring stock to a
boil. Reduce heat, add drained garbanzos and simmer until
garbanzos are heated through. Add garlic to paste. Stir to distribute
evenly. Serve from a tureen or individual soup bowls. Scatter
croutons and mint sprigs on top to garnish.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Garden Of Eden Pork Roast
Categories: Meats
Yield: 6 Servings
1/2 ts Salt
1/2 ts Grated orange peel
1/2 ts Grated lemon peel
1 ts Coarsely ground black pepper
1 ts Dried thyme
1 3-lb boneless
1/2 c Fresh fresh orange juice
1/2 c Apple juice
2 tb Grand Marnier
14 oz Can chicken broth
1 Golden Delicious apple,
- cored and sliced
1 md Onion, sliced (1 cup)
1 tb Chopped jalapeño
1 1/2 tb Cornstarch
1/4 c Water
Preheat oven to 350F degrees. Combine salt, orange peel, lemon
peel, pepper and thyme in small mixing bowl. Rub mixture into skin
of roast, pressing with force. Place the roast on a rack in a 9 X 12-inch
roasting pan. Cook for 1 hour or until roast has reached an internal
temperature of 145F degrees. Pour off drippings. Add juices, grand
Marnier, broth, apple, onion, and jalapeño to the roast in the pan. Bake
for an additional 30 minutes or until roast has reached an internal
temperature of 160F degrees. Transfer meat to a serving platter.
Combine cornstarch and water in a small bowl and mix well. In a 4-quart
saucepan, bring juices from roasting pan to a boil. Stir in
cornstarch mixture and bring to a slow boil. Pour juices over meat
and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: New Mexican Spanish Rice
Categories: Side dish
Yield: 6 Servings
3 sl Lean bacon
1 c Long-grain white rice
8 oz Can tomatoes, crushed,
- with liquid
1/2 c Chopped onion
1/4 c Sliced pitted black olives
1/2 c Chopped green bell pepper
1/2 c Roasted, peeled, and chopped
- fresh green chiles
1 ts Salt
1 ts Chili powder
10 3/4 oz Can chicken broth
6 oz Can Snappy Tom
2 tb Olive oil
2 tb Chopped cilantro,for garnish
In a heavy 2-quart pot, fry bacon until crisp. Remove bacon from
pan, crumble and reserve. Fry rice in bacon drippings until brown,
stirring occasionally. Add tomatoes, onion, olives, bell pepper, green
chiles, salt and chili powder. Mix well. Add chicken broth and Snappy
Tom, cover and cook until liquid is absorbed, 30-45 minutes. Transfer
to serving bowl and, just before serving, sprinkle with olive oil.
Garnish with cilantro.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Biscochitos
Categories: Cookies, Desserts
Yield: 3 Dozen
2 c Lard
1 c Sugar
1 Egg yolk
1 ts Aniseed
6 c Flour
1 ts Salt
2 tb Baking powder
1/2 c Water
1/2 c Sugar, for topping
1/2 ts Ground cinnamon, for topping
Preheat oven to 350F degrees. In a large bowl, cream lard, 1 cup sugar,
and egg yolk together until mixture is light and fluffy. Stir in aniseed. Sift
together flour, salt, and baking powder and stir into creamed mixture. Stir in
just enough water to make mixture hold together. Knead until well mixed.
On a floured board, roll dough to 1/2-inch thickness. Cut into fancy
shapes with cookie cutters. Mix together the 1/2 cup sugar and the
cinnamon and sprinkle over each cookie. On an ungreased cookie
sheet, bake for approximately 10 minutes, until nicely browned.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Crab Or Shrimp Stuffed Mushrooms
Categories: Appetizers
Yield: 8 Servings
16 Extra-large mushrooms
1/2 Cube of butter
1 lb Crab or small salad shrimp
1/2 c Mayonnaise
2 Shallots, minced and sauteed
1 ts Prepared mustard
Remove stem from mushrooms and saute the caps, topside down, in butter for
1 minute. Place in ovenproof dish and set aside. Mix crab or shrimp with
mayonnaise, shallots and mustard. Fill mushrooms with equal amounts of
this mixture. Place in oven for 20 minutes at 300F degrees. Remove from
oven a and cover lightly with mornay sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Gazpacho
Categories: Soups
Yield: 4 Servings
4 Fresh tomatoes, peeled and
- diced
2 Cucumbers, peeled and finely
- chopped
2 Avocados, peeled and cubed
1/2 c Fresh chopped parsley
1/2 c Celery, finely chopped
1/2 c Green pepper, finely chopped
1/2 c Chopped green onion
1/2 c Chopped Spanish onion
1 1/2 tb Minced garlic
46 oz Tomato juice
3 c Beef broth
1 tb Sweet basil
1 tb Oregano
Salt and pepper to taste
2 tb Lemon or lime juice
Mix all ingredients. Refrigerate for at least 4 hours. Serve cold with
tortilla chips.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Normandy
Categories: Main dish, Seafood
Yield: 4 Servings
1 1/2 c Sliced zucchini
2 c Thinly sliced red bell
- peppers
1/2 Cube butter
1 1/2 lb Large shrimp, sliced,drained
1 c Sliced mushrooms
1/2 c Thinly sliced green onion
2 Buttons minced garlic
1/2 c Heavy cream
1/2 c Fish stock
3 oz White wine
Salt and pepper to taste
1 1/2 c Shredded Swiss or mozzarella
- cheese
Steam zucchini, broccoli and red pepper until tender but crisp. Melt
butter in saute pan. Add shrimp, onions, garlic and mushrooms. Saute until
shrimp are pink. Add cream and stock, place in a baking dish. Add
vegetables and wine. Cover with cheese and place under boiler until
melted. Serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: French-Fried Italian Style Zucchini
Categories: Vegetables, Soups, Side dish
Yield: 4 Servings
4 c Sliced zucchini
2 c Cracker meal
1 ts Oregano
1 1/2 ts Sweet basil
1/2 ts Ground rosemary
1/2 ts Granulated garlic
1 ts Salt
1/4 ts Pepper
1/2 c Parmesan cheese
2 c Egg wash (6 eggs, 3/4 c milk
- beaten)
Mix all ingredients except zucchini. Wash and slice zucchini into 1/4-inch
slices. Roll in flour, then egg wash a and finally and finally in cracker
mix. French-fry to a golden brown. Serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fruit Crisp
Categories: Desserts
Yield: 2 Servings
2 c Unbleached white flour
2 c Quick oats
1/4 c Cornstarch
1 c Chopped pecans
1 c Brown sugar
1 c White sugar
1 c Melted butter
1/2 c Fresh or frozen berries
Blend first 6 ingredients in food processor. Work melted butter in with
hands. Place fresh or frozen berries into individual custard cups.
Sprinkle with extra brown sugar and dot with butter. Cover berries with
crumb mixture and bake at 350F degrees for about 20 minutes or until
bubbling and lightly browned. A combination of diced apples and
cranberries my be substitutes for the berries.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Salsa Chicken Wings
Categories: Appetizers
Yield: 4 Servings
1 c "HOT" salsa
6 tb Melted butter or margarine
1 tb Lemon juice
2 lb Chicken wings, cut in half,
- tips removed and saved for
- stock pot
Mix together and heat Salsa, butter and lemon juice. Brown wings in
French fryer or in pan. Place in baking dish, cover with salsa mix,
bake 30 minutes at 300F degrees.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Potato Salad
Categories: Salads
Yield: 4 Servings
4 c Diced steamed potatoes
4 Hard boiled eggs, diced
1/2 c Diced green onion
1/2 c Dill or sweet relish
2 oz Diced pimentos
1 1/2 c Mayonnaise
1 tb Prepared mustard
1/2 ts Granulated garlic
2 ts Salt or to taste
1 ts Celery seed
Steam whole, unpeeled potatoes, let cool overnight. Peel and dice or leave
red potatoes unpeeled. Mix the rest of ingredients and pour over potatoes,
mixing well. Refrigerate at least 1 hour before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Yankee Pot Roast
Categories: Meats, Main dish
Yield: 4 Servings
5 lb Boneless tied roast
2 lb Onions cut into 2-inch cubes
- skin and all
2 c Celery cut into 2-inch cubes
4 Carrots cut into 1-inch
- slices
4 cl Crushed fresh garlic
1 tb Ground ginger
1 tb Salt
1 qt Water
3 c Beef stock
2 c Tomato juice
1/2 ts Ginger
Salt and pepper to taste
Brown meat, fat side down (this provides the drippings to brown the other side),
then turn and brown remaining sides. Add seasonings and vegetables, place
in 325F degree oven. Cook 1 1/2 hours (let vegetables get brown), add water,
pouring over meat. Remove vegetables. Place beef with juices on stove, add beef
stock to cover beef. Simmer about 1 hour or until beef is tender. Remove meat and
keep warm in oven. Skim fat off liquid. Add tomato juice and ginger. Bring to a simmer
and thicken with a roux. Cook roux to a light brown. Adjust seasonings.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fresh Vegetable Stir-Fry
Categories: Vegetables, Side dish
Yield: 4 Servings
1/4 c Olive oil
1/2 c Thinly sliced carrots
1 c Thinly sliced zucchini
1/2 c Sliced onions
1/2 c Thinly sliced celery
1/2 c Thinly sliced green pepper
1 c Small cauliflower buds
1 c Small broccoli florets
1/2 c Chopped red cabbage
1 c Diced tomatoes
1 ts Minced garlic
1/2 ts Oregano
1/2 ts Sweet basil
1/2 ts Thyme
1/2 c White wine
Salt and fresh ground black
- pepper to taste
Heat oil in a wok or large saute pan. Add carrots first and cook for a few
minutes. Add remaining vegetables and cook until tender but still crisp.
Add herbs, salt and pepper, then wine and stir about 2 minutes more on
high. Serve at once.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bread Pudding
Categories: Desserts
Yield: 4 Servings
2 c Day old bread or pastry,
- cut into 1-inch cubes
1/2 c Raisins, covered with hot
- water , allowed to soak
3 c Milk
3/4 c Sugar
5 Well beaten eggs
1/2 ts Nutmeg
Place breads in a 2-inch deep ovenproof dish and add raisins.
Combine milk, sugar, eggs and nutmeg. Pour over bread. Bake at
300F degrees for 1 hour, until firm and not watery.
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